ECONOMY CLASS

DINING PRESENTATION 2019

Catering Services Department
Version 1

PROPRIETARY AND CONFIDENTIAL INFORMATION NOTICE

The information contained in this document is Qatar Airways’ Proprietary Information and is
disclosed in confidence. It is the property of Qatar Airways and shall not be used, disclosed
to others or reproduced without the express written consent of Qatar Airways. If consent is
given for reproduction in whole or in part, this notice and the notice set forth on each page of
this document shall appear in any such reproduction.

CONTENT
Introduction 4

About Quisine 5-6

Breakfast / Lunch / Dinner Tray Setup 7-8

Introduction of Half Trays 9

Personal Water Bottle 10

Philosophy Guidelines

Appetisers 11

Mains 12

Desserts 13

Fruit Salads 14

Yoghurt 15

General Guidelines 16

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CONTENT
Individually Wrapped Bread and Croissants 17

Tumbler and Wine Glass 18

Introducing Cold Sandwich 19

Mid-flight Movie Snacks 20

Warm Snack Options 21

Hot Beverage Service 22

Introducing Bento Box 23

Dining Equipment 24-27

Cutlery Pack 28-29

Launch Plan Time Table 30

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INTRODUCTION
Qatar Airways is launching new equipment into the Economy Class cabins, planned to
be phased in starting from April 2019 onwards across the network.

The newly designed equipment reflects a stylish contemporary design with notes of
simplicity but with a retail edge. This design is intended to elevate the customer
experience onboard and better showcase the newly created dining menus that have
been specifically crafted by the culinary team at Qatar Airways.

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Bespoke branding

More choice

Generous portions

Retail style

Improved quality

Tailored to the needs

of the customer

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 See what you eat – eat what you see.
FULL TRANSPARENCY
Fresh ingredients, generous portions
All eyes on quality giving a premium retail appearance to
desserts and yoghurts.

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 HOT BREAKFAST / BRUNCH TRAY SETUP
Qatar Airways is moving to a half tray
while increasing the offering.

Clear rotable container with

disposable lid for fruit salad

Clear rotable container with

disposable lid for yoghurt

Jam pre-set on half tray

Airlaid napkin
cutlery wrap

Individual
water bottle

Half tray with non-skid CPET with new heat seal

bottom base lid cover

Individually packed
butter croissant

Note * Butter portion has now been removed from the tray

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 LUNCH / DINNER TRAY SETUP
Qatar Airways is moving to a half tray
while increasing the offering.

Clear rotable container with

disposable lid for appetiser

Clear rotable container with

disposable lid for dessert

Airlaid napkin
cutlery wrap

Individual
water bottle

Individually packed
infused bread

Half tray with non-skid

bottom base CPET with new heat seal
lid cover

Note * Chocolate, cheese and butter portion has now been removed from the tray

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INTRODUCTION OF HALF TRAYS
Standardisation of meal tray to half tray
and with a common item code.

A refreshed design in a range of colours.

The different colours will be loaded
randomly on all flights.

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PERSONAL WATER BOTTLE
Locally sourced by caterer 220 to 300 ml bottles.

Item is pre-set on all trays by the caterers

(preference is a square bottle, but round edges
are acceptable as well).

Applicable on all LD / HB trays replacing water

and orange juice cuplet.

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 PHILOSOPHY GUIDELINES

Appetisers •  Use of fresh and healthy ingredients that are in season

•  Vibrant / colourful combination of ingredients
•  Lightly dressed and well-seasoned
•  Do not use lettuce leaf liners or garnishes that may wilt
•  Avoid ingredients that are prone to discoloration or
become watery over time
•  Incorporate “regional” influences
•  Do not use inedible items i.e. lemon wedges, olives with
stones, etc.
•  Approximate weight range: 70 to 80 gms

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 PHILOSOPHY GUIDELINES

Mains •  Keep components of the dish to minimum

•  Well balanced in texture, color and sauces to be light
•  Authentic recipes with appropriate taste profiles
•  Incorporate “regional” influences
•  Use of local seasonal ingredients wherever possible
•  Components neatly arranged in the CPET dish
•  Heat sealed lids to be clearly identified with content
name (follow colour guidelines)
•  Item to be loaded as per current process
•  Approximate weight range: 250 to 280 gms

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 PHILOSOPHY GUIDELINES

Desserts •  Filled / assembled directly into the bowl

•  Must be layered, minimum of 2 to 3 layers for maximum
visual effect
•  Good use of colour and flavour combinations
•  Incorporate “regional” influences
•  Lighter textures
•  Keep garnishes, if applicable, simple
•  Avoid using fruits that are prone to fungal growth or
leaching of color if cut
•  Approximate weight range: 90 to 100 gms

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 PHILOSOPHY GUIDELINES

Fruit Salads •  Use fresh seasonal fruits preferably locally sourced

•  Preferably 4 varieties of fruits and/or whole berries
to be used
•  Vibrant combination of colours
•  Avoid using fruits that are prone to fungal growth or
leaching of colour if cut
•  Pots to be filled 2/3rd and contents deposited cleanly
with lid firmly secured
•  Fruits should appear moist but avoid artificial syrup
or excessive liquid
•  No garnishes to be used like mint leaves etc.
•  If using grapes – must be seedless
•  Approximate weight range: 80 to 95 gms
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 PHILOSOPHY GUIDELINES

Yoghurt •  Use of a good quality plain natural yoghurt – preferably

locally sourced
•  The yoghurt should be of good texture and not watery in
appearance
•  Pots to be filled 2/3rd and contents deposited cleanly with
lid firmly secure
•  A good quality fruit compote to be neatly deposited in the
base of the pot (25% compote / 75% yoghurt)
•  Compote should be colourful but not too sweet in flavour
•  Toppings (i.e. granola etc.) may be considered “dependant
on quality” but at the discretion on QR menu design team
•  No garnishes to be used like mint leaves
•  Approximate weight range: 80 to 90 gms

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 GENERAL GUIDELINES

•  Pots to be filled 2/3rd and contents deposited cleanly and

evenly with lid firmly secured
•  Appetiser and fruit salad containers to be pre-set on the
upper right corner of the tray by caterers
•  Dessert and yoghurt containers to be pre-set to the left of
the appetiser / fruit salad containers of the tray by caterers
•  Where date marking is required, stickers to be avoided on
the lid; instead opt for printed codes or coloured dots
•  Embossed lids should be aligned and customer-facing
•  Caterers to ensure to only use QR-stock for SPML labels

Economy Class Dining Presentation 2019 | Catering Services Department

INDIVIDUALLY WRAPPED BREAD
AND CROISSANTS
The philosophy considers environmental Hygienically-wrapped in individual oven proof
aspects by removal of individual butter bag with perforation (sourced by caterer).
portions from the meal tray and incorporate
within a flavoured moist bread i.e pesto If production / expiry date is required,
focaccia. stickers to be avoided. Either printed codes
or coloured dots preferred.
The breakfast croissant is made with butter for
improved flavor and texture. Approximate weight range: 35 to 40 gms

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TUMBLER AND WINE GLASS

Introduction of larger tumbler, 12 oz size and with the

introduction of sparkling wine, these to be served with
a new wine glass.

Bar rounds will be enhanced with a tasty snack offering.

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INTRODUCING COLD SANDWICH
(ex Doha flights)

Replaces current warm snack service

with cold sandwich and bottle of water.

Applicable on late night departures.

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MID-FLIGHT MOVIE SNACKS
Customers who feel peckish during
longer flights will now have an
enhanced range of mid-flight snacks
to choose from.

Popcorn, cheese with crackers will

be added to the selection of movie
snacks.

Association to retail brands

strengthens the inflight culinary
experience.

Introduction of branded ice cream

bars (only ULH flights).

Cheese is removed from the TSU.

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WARM SNACK OPTIONS
New artwork will be introduced with Quisine branding.

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HOT BEVERAGE SERVICE
Godiva chocolate will be offered with the hot
beverage service (return loaded only ex-Doha).

Chocolate bar is now removed from the TSU.

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INTRODUCING BENTO BOX
(ex Doha flights)

Initially to be launched on Intra-Gulf Flights,

replaces warm sandwich service with the
introduction of regional flavours.

This new meal offering will be presented in a

disposable container, heat sealed and
including a disposable spork.

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DINING EQUIPMENT (for illustration purpose only)

Half Tray – Burgundy MLM0330 Half Tray – Black MLM0330 Half Tray – Chrome MLM0330

Half Tray – Dark Teal MLM0330 Serving Tray MLM0331 Disposable Drawer DIS0911

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DINING EQUIPMENT (for illustration purpose only)

CPET Heat Seal Lid - Burgundy CPET Heat Seal Lid - Orange CPET Heat Seal Lid - Blue

CPET Heat Seal Lid - Green CPET Heat Seal Lid - SPML Bento box DIS2020
Spork DIS2021

*If frozen meals are deployed to your station,

clip-on lids for special meals will be provided

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DINING EQUIPMENT (for illustration purpose only)

Wine Glass DIS2025 Plastic Tumbler DIS2002 Tea & Coffee Paper Cup DIS0903

Stirrer DIS2026 Sugar Tube DIS0901 Salt & Pepper Sachet DIS0908

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DINING EQUIPMENT (for illustration purpose only)

Appetiser Bowl MLM0332

Service Bowl MLM0333 Appetiser / Dessert Lid DIS2016 Meal Tray Liner (Mat) DIS2023

Serving Tray Liner (Mat) DIS2023 Airlaid Napkin DIS2018 Table Spoon CIY0423
Napkin Band DIS2019 Table Fork CIY0421
Table Knife CIY0422

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CUTLERY PACK
Item is pre-set on all trays by caterers
Each cutlery pack consists of:
•  Table fork CIY0421 •  Salt and pepper sachet DIS0908
•  Table knife CIY0422 •  Airlaid napkin DIS2018
•  Table spoon CIY0423 •  Paper band DIS2019
CUTLERY WRAP | FOLDING INSTRUCTIONS

STEP 1. Napkin will be delivered pre-folded as shown in the image STEP 2. Place the set of cutlery on the napkin as shown in STEP 3. Fold the Left-hand side of the napkin over the existing
the image fold to cover the cutlery

STEP 4. Fold the Right-hand side of the napkin over the existing STEP 5. Start rolling napkin upward along with the cutlery
fold to cover the cutlery

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CUTLERY PACK
CUTLERY WRAP | FOLDING INSTRUCTIONS

STEP 6. Roll upwards from the bottom to make a wrap STEP 7. Securely tie the napkin band with the cutlery wrap FINAL: Folded cutlery wrap with the napkin band

Folding Instructions | Airlaid Napkin | 24th February 2019

PROPRIETARY AND CONFIDENTIAL INFORMATION NOTICE The information contained in this document is Qatar Airways’ Proprietary Information and is disclosed in confidence. It is the property of Qatar Airways
and shall not be used, disclosed to others or reproduced without the express written consent of Qatar Airways. If consent is given for reproduction in whole or in part, this notice and the notice set forth on each page of
this document shall appear in any such reproduction.
3
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 LAUNCH PLAN TIME TABLE
Date Destinations
April 2019 (soft launch) 5 back-catered European destinations
CWL, BRU, GOT, DME, LED

Additional 5 back-catered European

May 2019 destinations
KBP, OTP, ZAG, BEG, SKP

June 2019 Rest of Europe

July 2019 North America

August 2019 Australia / New Zealand

September 2019 Asia Pacific

October 2019 Rest of Network

Economy Class Dining Presentation 2019 | Catering Services Department